Poppy Seed Bacon Swiss Bread

Sue Kasner



Ingredients:

1 stick butter, softened
2-3 tsp. Dijon mustard
2 Tbsp poppy seeds
½ cup green onions, chopped
6 slices of bacon, cooked & chopped up
1 cup grated Swiss cheese
1 loaf thawed Rhodes dough (thaw in fridge overnite and cut into 20 one-inch pieces)

Preparation:

Spray Bundt pan with PAM and sprinkle with poppy seeds to coat, about
1-2 teaspoons. Mix together butter, Dijon mustard and 1 tablespoon of
poppyseeds. Line bottom of Bundt pan with ½ of dough pieces and smear with ½ of butter mixture, ½ green onions, ½ bacon, ½ cheese. Repeat layer. Let rise at room temperature for 25 minutes. Bake at 350 for 20-25
minutes.